Tasty Pan Vegan Chunks

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This is a new recipe for our ever-popular vegan chunks. They are so easy to make, so tasty and go well as companions to so many things that our readers love them and you will too when you have tried them.
This recipe is just as simple and savory as all the others. We show it with lots of peppers and onions and without them, as a side dish for potatoes and also as a side dish for sweet potatoes, to give you more ideas on how to serve them. Add a green salad and a light dessert and you've got a super easy and delicious vegan meal. Enjoy!



1 cup Old Fashioned oats
1/2 cup sweet peppers strips (red and green peppers)
1/4 cup walnut pieces
3 Tbsp. cornstarch (as a binder to substitute eggs)
1 cup whole wheat flour
1/2 cup Do-pep or gluten flour (this will give a chewy consistency to your chunks, if you do not have fluten flour or do not want to use it, increase the amount of cornstarch, so that the chunks will be firmer and do not fall apart while cooking)
1 medium red onion, peeled and sliced
1 tsp. garlic powder (1/2 tsp. garlic powder, if you do not love garlic a lot)
1/2 tsp. Italian Seasoning
1/2 tsp. powdered coriander (if you can only get them in whole seeds, crush them with a mortar and pestle)
2 Tbsp. sweet paprika powder
Salt to taste
1/2 cup water
1 Tbsp. olive oil and more to cook

In a blender or food processor, put the onion, walnut pieces, the pepper strips, the oats and a little bit of the water and process till smooth.
Scrape into a bowl and add all the rest of the ingredients, combining well, and making sure your forming dough doesn't get lumpy.
The consistency you want is that of a soft dough, not too firm but not runny either. If you use Do-Pep or gluten flour, cover it with a kitchen towel and let it rest for about 15 minutes, so that the
product will make the dough more cohesive and the chunks will be firm but chewy after cooked. If you're not using the gluten flour, you can cook the chunks right away.
To cook your chunks, heat up a skillet that is barely "painted" with olive oil, take large pieces of the dough and using a large cooking spoon, break up the dough into pieces even as it cooks, keep stirring and breaking it until
you're happy with the size of your chunks, and then cook until golden brown on all sides.
Repeat with the rest of the dough.

Yield: Serves from 2 to 4, depending on size of portions



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Vegan [Gluten] Chunks With Vegetables

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This is a very savory recipe for gluten, for those of you are not allergic to this delicious meat substitute! It is a lot more flavorful because it also contains some vegetables. Enjoy!

1 cup whole wheat flour
1/4 cup all purpose flour
1/3 cup Do-Pep or gluten flour
1 celery stalk, washed and chopped
1 carrot, peeled and sliced
1 Roma or Plum tomato, seeded and chopped
1 tsp. garlic powder
1 small red onion, peeled and sliced
Salt to taste
1 Tbsp. sweet paprika powder
Water

In a blender, with some water, process the vegetables with a little water until you have a paste.
Scrape into a bowl. Add the rest of the ingredients and mix well, adding the water little by little, carefully until you have a dough that is neither too hard nor too runny.
Cover with a kitchen towel and let it rest for awhile while you prepare the cooking broth.

Broth
5 cups water
1 stalk celery
1 medium carrot, peeled and chopped
1/2 sweet pimento, seeded
Salt to taste
1 medium onion, peeled and halved
1 garlic clove, peeled

Bring broth to a boil. Cut your gluten dough in chunks, and drop them into the boiling broth. Let them cook in the broth for 30 minutes.
While the gluten boils,  prepare your favorite spaghetti-like sauce. Once the sauce is ready, drop the chunks  into the sauce and let them cook until they absorb the flavors of hte sauce, about 15 minutes or so. You can also cook them in a sofrito. If you use a sofrito, cook the chunks until lightly browned on all sides.

Yield: Serves 3 or 4, depending on portion sizes




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Orange Gina

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Our Prunilda probiotic smoothie has been very popular and we have decided to share another one with you all. These drinks are not only wonderful to compliment your breakfast, but they are a great and wholesome addition to any detox program you might want to do during the year. Enjoy!


8 oz. of soy, rice or almond milk per serving
1 peeled, seeded and sliced mango (sweet varieties are best)
2 Tbsp. orange juice from concentrate per serving
3 capsules of acidophilus per serving
2 tsp cane or brown sugar
1 cup coconut milk

Drop everything into a blender and process till smooth.

Enjoy!















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Prunilda (a delicious probiotic smoothie)

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If you have never tried vegan probiotic smoothies, I invite you to try this one! They're a delicious way to invigorate your colon health while you enjoy a delicious drink. Prunilda is a fun drink with a fun name, but a very healthy drink indeed!

8 oz. of soy, rice or almond milk per serving
1 peeled, seeded and chopped apple of your choice (sweet varieties are best)
4 seeded dried prunes per serving, chopped
3 capsules of acidophilus per serving
2 tsp cane or brown sugar
Optional, 1 tsp. vanilla


This is how you prepare Prunilda.
The night before you drink it or at least 3 hours before serving, peel and seed the apple, and chunk it. Chop the prunes and drop them into a blender with the milk of your choice, the sugar and the vanilla. Process till smooth. Pour into a glass jar or pitcher that has a lid and opening the probiotic capsules and stir with a spoon. Cover and let it rest. The acidophilus will feed on the sugar and the sweetness of the fruit, fermenting the milk. It would grow volumes. Unless you leave this for a long time, you will not feel the difference in the drink, but your body will, and it will thank you for it. You can have Prunilda cold or at room temperature.

Enjoy!



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Savory New Torte

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Those of you who have enjoyed our other tortes, this one is really good and has several variations!
An easy, almost one meal dish that can also paired with other things as the occasion would demand.

3 cups brown rice, cooked (could be leftovers)
3 medium potatoes, peeled and cubed small
1/2 block tofu, drained
1 cup soy milk (plain)
1/2 cup sesame seeds (raw)
2 cups all purpose flour
Salt to taste
1 tsp. garlic powder (1/2 tsp. if you're not a great garlic lover)
2 tbsp. onion powder (1 tsp. if you're not a great onion lover)
3 Tbsp. olive oil

Put potatoes, rice and sesame seeds in a blender with the tofu and the milk. Process till smooth.
Scrape into a large bowl. Mix in the rest of the ingredients until you have a nice dough. If you need to, add a little bit  more milk or a little bit more all purpose flour. Adjust the salt.
Scoop into a baking dish that you have greased with olive oil.
400ยบ F for 30 minutes, if not golden brown by then, let it bake a little longer, checking it, till golden on top.

Variations:
1- Prepare any of our delicious recipes for vegan strips and use it to stuff this delicious torte.
2- You can also stuff it with our vegan pimento cheese.
3- Stuff it with your favorite vegetable, adding some pimento cheese sauce to the stuffing.



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